Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Beans, black, 4 cupsCumin, ground 1 teaspoonCoriander, ground, 1 teaspoonOregano, dried t teaspoonChayote, 1 cup slicedCarrots, raw, 1 cup, choppedSummer Squash, 3 cup, slicedRed Ripe Tomatoes, 1.5 cup, chopped or sliced Celery, raw, 2 stalk, medium (7-1/2" - 8" long)Cavender's Salt-Free Greek Seasoning, 2 teaspoonsGarlic powder, 1 teaspoonPepper, red or cayenne 1 teaspoonSargento Mozzarella Cheese, shredded, 2% fat 8 oz bag
Soak the beans overnight with a pinch of baking soda. Rinse the beans and add fresh water. (The four cups is about what you would get from soaking 3/4 pounds of beans)
Add all the ingredients to a large pot, except for the tomato, celery, and chayote. Cook until the beans are tender, stirring to keep them from sticking to the pot.
Add the chayote, celery, and tomato and cook until the chayote and celery are just tender crisp.
Just before serving, Serve topped with grated cheese of your choice.
Number of Servings: 8
Recipe submitted by SparkPeople user HUMINBRD56.
Add all the ingredients to a large pot, except for the tomato, celery, and chayote. Cook until the beans are tender, stirring to keep them from sticking to the pot.
Add the chayote, celery, and tomato and cook until the chayote and celery are just tender crisp.
Just before serving, Serve topped with grated cheese of your choice.
Number of Servings: 8
Recipe submitted by SparkPeople user HUMINBRD56.
Nutritional Info Amount Per Serving
- Calories: 230.6
- Total Fat: 5.4 g
- Cholesterol: 10.0 mg
- Sodium: 243.6 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 10.2 g
- Protein: 17.2 g
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